DBC Market Updates

Where did you train?
“Brisbane, at ‘MADO delights of Turkey’ as an apprentice just out of High School. I had originally applied as a kitchen hand but was put straight on the grill in order for the Chef ..read more

Where did you train?
“Originally from Tasmania, I trained at Drysdale Hospitality College in Hobart. I was then an apprentice at the Shipwright Arms in Battery Point and Tattersall’s Hotel Hobart”.
Wha ..read more

Can you please describe your farm?
“Our farm is located around 30km South East of the town Boyup Brook. It goes by the name of “Warrawong”, and I have proudly been involved with the family farm for 40 ..read more

Why did you decide to become a chef?
“I love food and I love eating. It’s as simple as that! I literally think about food all day long... at breakfast I’m thinking about lunch, and at lunch I’m thinkin ..read more

WHERE DID YOU TRAIN?
“I am not formally trained and I got my first job in a restaurant in Cornwall. They had advertised they were ‘desperate for a chef’ so after enquiring ‘how desperate’ they actually were a ..read more

How long have you been cooking professionally?
“17 years, since the age of 15.”
Where did you train?
“Slovakia.”
What inspires you to cook and how do you come up with ideas for the dishes in ..read more

Where is your farm?
4029 Blackwood Road Boyup BrookThe farm is situated on the Blackwood Road in the Boyup Brook Shire, 40Kms east of Boyup brook and 45Kms west of Kojonup.
What is the name of your farm?
..read more

How long have you been cooking professionally?
“I have been cooking for 21 years. Most of my time has been in Perth, born in Fremantle and raised in south east Perth, however I have spent some time working ..read more